½-1tablespoon(1tablespoon)cayenne pepperoptional leave out if you don't like spicy
Turn the Instant Pot to saute mode. When the Instant Pot is hot, toss in the onions, jalapenos, bell pepper, and garlic. Saute for 3-5 minutes until it begins to soften and brown.
Add the ground/minced beef to the Instant Pot. Use a spatula to break apart the meat and brown it. When the beef is browned drain the grease if desired.
Next mix in the chili seasoning, tomato paste, and Worcestershire sauce.
Dump in the diced tomatoes, celery, broth, and black coffee. Give it a quick stir and then close the lid, turning the pressure valve to sealing.
Cook the chili using the "bean/chili" function, "manual", or "pressure cook" functions for 30 minutes. Let the pressure release naturally for at least 10 minutes before doing a quick release. This prevents the chili from shooting out the top.
Remove the lid and turn the Instant Pot back to saute mode. Allow the chili to simmer with the lid off until the liquid is reduced and it reaches your desired thickness. This could take between 10-20 minutes. If you are in rush, sprinkle in a tablespoon of your favourite keto friendly thickener.
Serve while still hot topped with cheese, sour cream, onions, jalapenos, and maybe even some chopped cabbage. Enjoy!